Tips for better pancakes

How to tell when the griddle is ready? Sprinkle a few drops of water on the griddle—if the water hisses and steams, it’s ready.

Out of buttermilk? Stir 1 Tbsp. lemon juice into 1 cup milk; let stand for a few minutes, then substitute for buttermilk in your recipe.

Be sure to use fresh CALUMET Baking Powder to ensure fluffy pancakes. To check potency, stir 1 tsp. baking powder into 1/3 cup hot water. If it fizzes and bubbles energetically, it's fine to use. If not, discard and purchase a new can.

Remember to stir wet ingredients into dry ingredients just until combined—overmixing will make the pancakes tough.

Pancakes are ready to flip when large bubbles form in the batter on the tops.

If you’re feeding a crowd, place pancakes on a baking sheet in a 200°F oven as you make them. They’ll stay warm, and you’ll have time to finish cooking all of them before sitting down to eat with the rest of the group.

Freeze leftover pancakes in a single layer on a baking sheet, then transfer to a freezer-weight resealable plastic bag and freeze for up to 1 month. When ready to serve, reheat in a 350°F oven until heated through. Smaller frozen pancakes can be heated in the toaster.

To make chocolate pancakes, substitute 1 Tbsp. unsweetened cocoa powder for an equal amount of flour in a basic pancake recipe. For an even more chocolate treat, add 1/4 cup semi-sweet chocolate chips to the batter.